Key Achievements:Introducing brand standards within the team and ongoing training Developing team members Responsible for supervision of the restaurant; directed a high performing team who consistently attained targets within the restaurant Monitored customer service standards and ensured business adhered to strict health and safety, food hygiene and nutritional regulations Coordinated all staff scheduling alined with business forecast. Prepared reports and monitored performance against challenging targets set by senior management Marriot Forest of Arden is a stunning venue set within a 10,00 acre ancient woodland where deer roam free. My time in cast iron bar and restaurant I worked alongside the restaurant manager to train and coach new staff members into high standards of customer services. I also introduced new business practices, always striving to achieve high standard in all that is undertaken. I am looking for work that will offer opportunity to widen my skills and make a positive contribution to the workforce.

During my time in Brandon Hall they had a full refurbishment from all the rooms down to the ground floor bar, restaurant and reception. I Trained staff on health and safety and operational procedures to make staff aware of the grooming standards and making sure they met the high standards required in the restaurant, as well as doing daily briefing before every shift. I Monitored product display accuracy and appearance to implement promotions ensuring presentation, pricing and signage are properly displayed to maintain stock conditions. I helped implement new menus into the bar and restaurant and gave full training team members and making them aware of the changes. I also organised conferences, banquets and weddings, while liaising with the clients and fulfilling all their expectations. I was ordering stock for the bar and restaurant, and organising monthly stock takes and audits. The most important thing to me in the workplace is to possess excellent interpersonal skills both with my team and working with guests, giving them the best professionalism … all wrapped in a smile!!!

Awards Top 100 stores in the UK 2 years running 2014 and 2015. Best Service Award 2015 “Come Shop With Me” 2016. Voted by Industry ExpertsUtilised entrepreneurial skills to transform a failing business taking £130k per annum to over £1 million when sold, fresh and organic and specialist produce.Introduced a delicatessen counter, which served over 50 cheeses, pates, olives etc; sources local and organic produce.Maximised profits by analysing daily sales and labour costs and forecasting future sales.Tracked and finalised staff schedules and rotas. Monitored product display accuracy and appearance to implement promotions ensuring presentation pricing and signage are properly displayed to maintain in-stock conditions.Responsible for stock control by carrying out stock checks on a weekly basis, analysing results and implemented action plans according to the variances shown.Conducted weekly internal health and safety and food audits; followed up actions according to the EHO visits to ensure a safety environment for staff and customers.Handle the completion of daily, weekly and monthly returns. Full P&L/Balance sheet visibility and reconcile cash, floats and dockets to safeguard alignment with daily income & expenditures.Oversee payments to suppliers from petty cash, assist with stocktaking and embed control systems to protect inventory, customer services and individual performance levels.Analyse all financial revenues and costs to drive improvements in gross profit, increases surplus high AFE scores.Assess venue capacity by reviewing bookings on a daily basis and plan events to optimise use of available space, whilst safeguarding adherence with health and safety.

Worked alongside restaurant manager to develop food and snack bar menus and handled all the recruitment training and coaching of new staff member to a high standard.Monitored customer service standards and insured business adhered to strict health and safety, food hygiene and nutritional regulations. Oversaw weekly stock control and full quality audits.Coordinated all staffing and scheduling alignment with business forecasts. Prepared reports and monitored performance against targets set by senior management.

Key Achievements-Recognise for managing the most productive team with the hotel; regularly turned over three sitting in one shift. During the time I worked in The Hilton I worked alongside the head chef to develop food menus, I also analysed financial performance; managed budgets and organised multiple promotional and discount events in conjunction with the marketing team revenues. Responsible for the management of the restaurant; directed a high performance team who constantly attained targets within the venue. Coordinated all staff and scheduling aligned with business forecasts. Prepared reports and monitored performance against targets set by senior management.

Key Achievement: Increasing turnover from £2 Million to £3 Million.I Achieved this through strict buying procedures and analysing the trends of the season, motivated staff through training procedures and health and safety.

Key Achievements: When took over store takings were £1.3 million.When leaving store takings over £4 million.This was achieved through strict merchandising and product management having regular staff meetings and training sessions.